by Gordon Hamilton

Created on: January 14, 2010

There are a great many easy ways to prepare eggs for breakfast. Most people could name three or four without even having to think about it. The problems, however, are likely to begin when one starts to consider easy ways to prepare eggs well for breakfast and how it may be achieved in a timely fashion.

It is an inconvenience but an indisputable fact that eggs do not cook to their best straight from the refrigerator. Eggs - however one chooses to cook them - should always be removed from the refrigerator and allowed to reach room temperature prior to being used in any form of cooking. This is particularly important in order to achieve best effect when boiling, frying or poaching eggs and usually takes around two hours for the eggs to come up to the required temperature. The only way to get around this when cooking eggs for breakfast is to remove them from the refrigerator the night before and leave them overnight to reach the required temperature.

The first and perhaps easiest way to cook an egg for breakfast is by boiling it. The egg should be added to a pot and the pot filled with enough cold water to completely submerge the egg. The pot should then be put on to the heat and only when the water reaches a boil should the heat be reduced in order to achieve a gentle simmer and the cooking time deemed to commence. A soft-boiled egg should take around three minutes, with a slightly longer cooking time required to suit one’s different preferences. There should be little fear of the shell cracking as it is boiling eggs straight from the refrigerator which is likely to cause this effect.

Scrambling is another easy way to prepare eggs for breakfast. The eggs should be broken in to a bowl or basin and whisked until they just begin to froth. They should then be seasoned with salt and pepper. Oil should never be used when scrambling eggs. A little butter therefore should be melted gently in a non-stick saucepan and the egg mixture added. The heat should be turned up and the mixture folded constantly with a spatula once the eggs begin to set, in a similar sense as to how one would fold flour in to a cake mixture. Stirring the egg mixture will cause the end result to be more like egg pebbles than delicious, fluffy scrambled egg. If one wishes to add any other ingredients to the scrambled egg, such as tomato or cheese, this should be done only immediately prior to the eggs being served and again should be folded through, not stirred.

Poaching eggs is extremely easy

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